Description
This comforting and hearty smoked chicken sausage and potato soup is the perfect wholesome meal. Featuring tender potatoes, savory slices of smoked poultry sausage, and aromatic vegetables, this one-pot wonder achieves a rich, velvety consistency without the need for heavy cream. It is a quick, nourishing dish that feels like it has been simmering for hours, making it an ideal choice for a busy but health-conscious weeknight dinner.
Ingredients
1 tablespoon olive oil
1 pound smoked chicken or turkey sausage, sliced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups low-sodium vegetable or chicken broth
3 large russet potatoes, peeled and cubed
1 cup evaporated milk
2 cups fresh baby spinach
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the sliced smoked chicken sausage and cook until browned on both sides, then remove with a slotted spoon and set aside.
Add butter to the same pot and sauté the onion and garlic until translucent and fragrant.
Stir in the flour and cook for 1-2 minutes to create a light roux.
Slowly whisk in the broth until smooth, then add the cubed potatoes.
Bring the soup to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the evaporated milk and return the cooked sausage to the pot.
Fold in the baby spinach and cook for 2 minutes until wilted.
Season with salt and pepper to taste and serve warm.
Notes
To keep this meal gluten-free, substitute the all-purpose flour for a gluten-free starch or simply reduce the flour and simmer the potatoes until they break down slightly for a natural thickener. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg